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Campos-Sánchez JC, Esteban MÁ. Effects of dietary astaxanthin on immune status and lipid metabolism in gilthead seabream (Sparus aurata). FISH & SHELLFISH IMMUNOLOGY 2024; 151:109731. [PMID: 38944253 DOI: 10.1016/j.fsi.2024.109731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/13/2024] [Accepted: 06/26/2024] [Indexed: 07/01/2024]
Abstract
Astaxanthin (AX) is a carotenoid known to have one of the highest documented antioxidant capacities and has attracted considerable scientific and commercial interest. The incorporation of AX into aquaculture practices has been associated with improved pigmentation, modulation of the immune and endocrine systems, stress reduction, reproductive efficiency and general fish health. This study describes the effects of dietary AX (0, control, 20, 100 and 500 mg kg-1 AX per kg of diet) for 15 and 30 days on growth performance, immune and antioxidant status, histology and gene expression in gilthead seabream (Sparus aurata). Fish fed diets enriched with 500 mg kg-1 of AX for 15 days decreased in skin mucus peroxidase activity while at 30 days of trial, fish fed a diet supplemented with 20 mg kg-1 AX increased the peroxidase activity in serum. In addition, bactericidal activity against Vibrio harveyi increased in the skin mucus of fish fed any of the AX supplemented diets. Regarding antioxidant activities in the liver, catalase and glutathione reductase were decreased and increased, respectively, in fish fed a diet supplemented with 500 mg kg-1 of AX. Finally, although the expression of up to 21 inflammatory and lipid metabolism-related genes was analysed in visceral adipose tissue, only the expression of the interleukin 6 (il6) gene was up-regulated in fish fed a diet supplemented with 20 mg kg-1 of AX. The present results provide a detailed insight into the potent antioxidant properties of AX and its possible modulatory effects on the immune status and lipid metabolism of seabream, which may be of interest to the aquaculture sector.
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Affiliation(s)
- Jose Carlos Campos-Sánchez
- Immunobiology for Aquaculture Group, Department of Cell Biology and Histology. Faculty of Biology, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain
| | - María Ángeles Esteban
- Immunobiology for Aquaculture Group, Department of Cell Biology and Histology. Faculty of Biology, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain.
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2
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Ge Y, Zhou Y, Li S, Yan J, Chen H, Qin W, Zhang Q. Astaxanthin encapsulation in soybean protein isolate-sodium alginate complexes-stabilized nanoemulsions: antioxidant activities, environmental stability, and in vitro digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1539-1552. [PMID: 37807825 DOI: 10.1002/jsfa.13036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 09/26/2023] [Accepted: 10/09/2023] [Indexed: 10/10/2023]
Abstract
BACKGROUND Nanoemulsions (NEs) have been considered an effective carrier to protect environmentally labile bioactive compounds from degradation during food processing. Among the numerous types of NEs, biopolymer-stabilized NEs have gained much attention to achieve this function because of the extensive sources, biocompatibility, and tunability. Therefore, the antioxidant activities, environmental stability, and in vitro digestibility of astaxanthin (AST)-loaded soybean protein isolate (SPI)-alginate (SA) complexes-stabilized NEs (AST-SPI-SA-NEs) were investigated in this study. RESULTS The AST-SPI-SA-NEs exhibited an encapsulation efficiency of 88.30 ± 1.67%, which is greater than that of the AST-loaded SPI-stabilized NEs (AST-SPI-NEs) (77.31 ± 0.83%). Both AST-SPI-SA-NEs and AST-SPI-NEs exhibited significantly stronger hydroxyl or diphenylpicryl-hydrazyl radical-scavenging activities than the free AST. The formation of SPI-SA complexes strengthened the thermal, light, and storage stability of AST-SPI-SA-NEs with no apparently increasing mean diameter (around 200 nm). AST-SPI-SA-NEs also exhibited a better freeze-thaw dispersibility behavior than AST-SPI-NEs. AST-SPI-SA-NEs were more stable than AST-SPI-NEs were under in vitro gastrointestinal digestion conditions and exhibited a greater bioaccessibility (47.92 ± 0.42%) than both AST-SPI-NEs (12.97 ± 1.33%) and free AST (7.87 ± 0.37%). Hydrogen bonding was confirmed to participate in the formation of AST-SPI-SA-NEs and AST-SPI-NEs based on the molecular docking results. CONCLUSIONS The construction of SPI-SA-NEs is conducive to the encapsulation, protection, and absorption of AST, providing a promising method for broadening the application of AST in processed foods or developing novel ingredients of functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuhong Ge
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yangying Zhou
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Shunfa Li
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jing Yan
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Hong Chen
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
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3
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Xue Y, Liao Y, Wang H, Li S, Gu Z, Adu-Frimpong M, Yu J, Xu X, Smyth HDC, Zhu Y. Preparation and evaluation of astaxanthin-loaded 2-hydroxypropyl-beta-cyclodextrin and Soluplus® nanoparticles based on electrospray technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3628-3637. [PMID: 36840513 DOI: 10.1002/jsfa.12527] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Astaxanthin is a type of food-derived active ingredient with antioxidant, antidiabetic and non-toxicity functions, but its poor solubility and low bioavailability hinder further application in food industry. In the present study, through inclusion technologies, micellar solubilization and electrospray techniques, we prepared astaxanthin nanoparticles before optimizing the formulation to regulate the physical and chemical properties of micelles. We accomplished the preparation of astaxanthin nanoparticle delivery system based on single needle electrospray technology through use of 2-hydroxypropyl-β-cyclodextrin and Soluplus® to improveme the release behavior of the nanocarrier. RESULTS Through this experiment, we successfully prepared astaxanthin nanoparticles with a particle size of approximately 80 nm, which was further verified with scanning electron microscopy and transmission electron microscopy. Furthermore, the encapsulation of astaxanthin molecules into the carrier nanoparticles was verified via the results of attenuated total reflectance intensity and X-ray powder diffraction techniques. The in vitro release behavior of astaxanthin nanoparticles was different in media that contained 0.5% Tween 80 (pH 1.2, 4.5 and 6.8) buffer solution and distilled water. Also, we carried out a pharmacokinetic study of astaxanthin nanoparticles, in which it was observed that astaxanthin nanoparticle showed an effect of immediate release and significant improved bioavailability. CONCLUSION 2-hydroxypropyl-β-cyclodextrin and Soluplus® were used in the present study as a hydrophilic nanocarrier that could provide a simple way of encapsulating natural function food with repsect to improving the solubility and bioavailability of poorly water-soluble ingredients. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuanyuan Xue
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Youwu Liao
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Haiqiao Wang
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Shuang Li
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Zhengqing Gu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Michael Adu-Frimpong
- Department of Biochemistry and Forensic Sciences, School of Chemical and Biochemical Sciences, C. K. Tedam University of Technology and Applied Sciences (CKT-UTAS), Navrongo, Ghana
| | - Jiangnan Yu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Ximing Xu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Hugh D C Smyth
- College of Molecular Pharmaceutics & Drug Delivery, The University of Texas at Austin, Austin, TX, USA
| | - Yuan Zhu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
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Chen Y, Su W, Tie S, Zhang L, Tan M. Advances of astaxanthin-based delivery systems for precision nutrition. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Xu Y, Jia Z, Wang J, Sun J, Song R. Property and Stability of Astaxanthin Emulsion Based on Pickering Emulsion Templating with Zein and Sodium Alginate as Stabilizer. Int J Mol Sci 2022; 23:9386. [PMID: 36012651 PMCID: PMC9408833 DOI: 10.3390/ijms23169386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/13/2022] [Accepted: 08/16/2022] [Indexed: 11/28/2022] Open
Abstract
Astaxanthin loaded Pickering emulsion with zein/sodium alginate (SA) as a stabilizer (named as APEs) was developed, and its structure and stability were characterized. The encapsulation efficiency of astaxanthin (Asta) in APEs was up to 86.7 ± 3.8%, with a mean particle size of 4.763 μm. Freeze-dried APEs showed particles stacked together under scanning electronic microscope; whereas dispersed spherical nanoparticles were observed in APEs dilution under transmission electron microscope images. Confocal laser scanning microscope images indicated that zein particles loaded with Asta were aggregated with SA coating. X-ray diffraction patterns and Fourier transform infrared spectra results showed that intermolecular hydrogen bonding, electrostatic attraction and hydrophobic effect were involved in APEs formation. APEs demonstrated non-Newtonian shear-thinning behavior and fit well to the Cross model. Compared to bare Asta extract, APEs maintained high Asta retention and antioxidant activity when heated from 50 to 10 °C. APEs showed different stability at pH (3.0-11.0) and Na+, K+, Ca2+, Cu2+ and Fe2+ conditions by visual, zeta potential and polydispersity index measurements. Additionally, the first order kinetics fit well to describe APEs degradation at pH 3.0 to 9.0, Na+, and K+ conditions. Our results suggest the potential application of Asta-loaded Pickering emulsion in food systems as a fortified additive.
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Affiliation(s)
- Yan Xu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Zhe Jia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiaxing Wang
- Research Office of Marine Biological Resources Utilization and Development, Zhejiang Marine Development Research Institute, Zhoushan 316021, China
| | - Jipeng Sun
- Research Office of Marine Biological Resources Utilization and Development, Zhejiang Marine Development Research Institute, Zhoushan 316021, China
| | - Ru Song
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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7
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Alsharafani MAM, Abdullah T, Jabur ZA, Hassan AA, Alhendi AS, Abdulmawjood A, Khan IUH. Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence of Bifidobacterium species, palatability, and shelf life. Food Sci Nutr 2022; 10:1994-2008. [PMID: 35702306 PMCID: PMC9179157 DOI: 10.1002/fsn3.2815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/29/2021] [Accepted: 02/18/2022] [Indexed: 11/07/2022] Open
Abstract
Commercial vegetable and fruit juices with probiotics are new functional type of beverages; however, limitations including persistence and impact of probiotic bacteria on palatability and shelf life may prevent their industrial development. This study evaluated the effect of antioxidant compounds (ascorbic acid, astaxanthin, and ginseng) on viability and persistence of Bifidobacterium spp. in Jerusalem Artichoke (JA) juice; and determine the impact of these antioxidants on the sensory (color, texture, flavor, acidity) properties, free reducing sugar (inulin and fructose), and shelf life in the fortified JA juice. Overall, the JA juice fortified with ascorbic acid showed a significant impact on the rate of persistence of two targeted bifidobacterial strains from 1 to 28 days at 5°C. Both strains produced slight acidity in ascorbic acid fortified JA juice as compared to other tested samples. Similarly, the JA juice fortified with ascorbic acid showed a significantly high increase in the total number of bifidobacterial cells of both species, enhanced palatability, and shelf life as compared to astaxanthin and ginseng extract. The quadratic model indicated a strong association between ascorbic acid, ginseng extract, and astaxanthin with a bifidobacterial cell concentration in the fortified JA juices. The Box–Behnken design was considered a feasible analysis for describing fortified JA juice and the rate of viability and persistence of bifidobacteria during 28 days of storage at 5°C in all trials. In conclusion, JA juice fortified with ascorbic acid showed a significant impact on improving the cell viability and persistence of probiotic bacteria, enhanced palatability, and shelf life as compared to other compounds tested.
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Affiliation(s)
- Mustafa A M Alsharafani
- Ministry of Science and Technology, Directorate of Environment and Water Research Food Pollution Center Baghdad Iraq
| | - Taghreed Abdullah
- Ministry of Science and Technology, Directorate of Environment and Water Research Food Pollution Center Baghdad Iraq
| | - Zahraa A Jabur
- Ministry of Science and Technology, Directorate of Environment and Water Research Food Pollution Center Baghdad Iraq
| | - Abdulwahed Ahmed Hassan
- Department of Veterinary Public Health (DVPH) College of Veterinary Medicine University Mosul Mosul Iraq.,Agriculture and Agri-Food Canada Ottawa Research and Development Centre Ottawa Ontario Canada
| | - Abeer S Alhendi
- Department of Quality Control Grain Board of Iraq Altaji, Baghdad Iraq
| | - Amir Abdulmawjood
- Agriculture and Agri-Food Canada Ottawa Research and Development Centre Ottawa Ontario Canada.,Institute of Food Quality and Food Safety University of Veterinary Medicine Hannover Hannover Germany
| | - Izhar U H Khan
- Agriculture and Agri-Food Canada Ottawa Research and Development Centre Ottawa Ontario Canada
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8
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Formulation and functionalization of linalool nanoemulsion to boost its antibacterial properties against major foodborne pathogens. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101430] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Sun J, Wei Z, Xue C. Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34657544 DOI: 10.1080/10408398.2021.1989661] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Astaxanthin (AST) is classified as a kind of carotenoid with bright red color, powerful antioxidant activity as well as a range of health benefits. AST-based functional foods present a new thought of healthy diets with both the enhancement of food color and incorporation of nutrients. However, the poor water solubility, easy oxidation, light instability, thermal instability and peculiar smell excessively restrict its application in the food industry. In this review, common bio-based materials for various AST delivery systems suitable for different food products are highlighted. Moreover, characteristics of different delivery systems and current applications in food products are also compared and summarized. This review provides some ideas on the research trends and applications of AST delivery systems in food. The joint use of two or more materials can significantly enhance the stability of delivery systems. All of the encapsulation systems slow down the degradation of AST to a certain extent and can be applied to different food systems. However, studies and applications are still focused on emulsions and microcapsules with unsatisfactory odor masking effects. In the future, diverse AST-loaded delivery systems with high encapsulation efficacy, good stability, odor masking effects and cost-effective preparation technologies will be the major research trends.
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Affiliation(s)
- Jialin Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Laboratory of Marine Drugs and Biological Products, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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10
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11
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Astaxanthin for the Food Industry. Molecules 2021; 26:molecules26092666. [PMID: 34063189 PMCID: PMC8125449 DOI: 10.3390/molecules26092666] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 02/06/2023] Open
Abstract
Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.
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12
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods 2021; 10:foods10020365. [PMID: 33567622 PMCID: PMC7915003 DOI: 10.3390/foods10020365] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/03/2021] [Accepted: 02/05/2021] [Indexed: 02/07/2023] Open
Abstract
Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence:
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey;
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Kawakami MYM, Zamora LO, Araújo RS, Fernandes CP, Ricotta TQN, de Oliveira LG, Queiroz-Junior CM, Fernandes AP, da Conceição EC, Ferreira LAM, Barros ALB, Aguiar MG, Oliveira AEMFM. Efficacy of nanoemulsion with Pterodon emarginatus Vogel oleoresin for topical treatment of cutaneous leishmaniasis. Biomed Pharmacother 2021; 134:111109. [PMID: 33341050 DOI: 10.1016/j.biopha.2020.111109] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 11/29/2020] [Accepted: 12/04/2020] [Indexed: 12/15/2022] Open
Abstract
Cutaneous leishmaniasis (CL) is a neglected tropical skin disease caused by the protozoan genus Leishmania. The treatment is restricted to a handful number of drugs that exhibit toxic effects, limited efficacy, and drug resistance. Additionally, developing an effective topical treatment is still an enormous unmet medical challenge. Natural oils, e.g. the oleoresin from P. emarginatus fruits (SO), contain various bioactive molecules, especially terpenoid compounds such as diterpenes and sesquiterpenes. However, its use in topical formulations can be impaired due to the natural barrier of the skin for low water solubility compounds. Nanoemulsions (NE) are drug delivery systems able to increase penetration of lipophilic compounds throughout the skin, improving their topical effect. In this context, we propose the use of SO-containing NE (SO-NE) for CL treatment. The SO-NE was produced by a low energy method and presented suitable physicochemical characteristic: average diameter and polydispersity index lower than 180 nm and 0.2, respectively. Leishmania (Leishmania) amazonensis-infected BALB/c mice were given topical doses of SO or SO-NE. The topical use of a combination of SO-NE and intraperitoneal meglumine antimoniate reduced lesion size by 41 % and tissue regeneration was proven by histopathological analyses. In addition, a reduction in the parasitic load and decreased in the level of IFN-γ in the lesion may be associated, as well as a lower level of the cytokine IL-10 may be associated with a less intense inflammatory process. The present study suggests that SO-NE in combination meglumine antimoniate represents a promising alternative for the topical treatment of CL caused by L. (L.) amazonensis.
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Affiliation(s)
- Monique Y M Kawakami
- Department of Biological Sciences and Health, Amapá Federal University, Macapá, Amapá, Brazil
| | - Lisset Ortiz Zamora
- Department of Biological Sciences and Health, Amapá Federal University, Macapá, Amapá, Brazil
| | - Raquel S Araújo
- Department of Biological Sciences and Health, Amapá Federal University, Macapá, Amapá, Brazil
| | - Caio P Fernandes
- Department of Biological Sciences and Health, Amapá Federal University, Macapá, Amapá, Brazil
| | - Tiago Q N Ricotta
- Department of Clinical and Toxicological Analyses, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Leandro G de Oliveira
- Department of Clinical and Toxicological Analyses, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Celso M Queiroz-Junior
- Department of Morphology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Ana Paula Fernandes
- Department of Clinical and Toxicological Analyses, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Edemilson C da Conceição
- Laboratory of Research, Development and Innovation of Bioproducts, Faculty of Pharmacy, Federal University of Goiás, Goiânia, Goiás, Brazil
| | - Lucas A M Ferreira
- Department of Pharmaceutical Products, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - André L B Barros
- Department of Clinical and Toxicological Analyses, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Marta G Aguiar
- Department of Pharmaceutical Products, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Anna E M F M Oliveira
- Department of Biological Sciences and Health, Amapá Federal University, Macapá, Amapá, Brazil.
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14
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Development and Characterization of Astaxanthin-Containing Whey Protein-Based Nanoparticles. Mar Drugs 2019; 17:md17110627. [PMID: 31689914 PMCID: PMC6891650 DOI: 10.3390/md17110627] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 11/17/2022] Open
Abstract
Astaxanthin (ASX) is a carotenoid of great interest due to its potential health benefits. However, its use in the food, feed, and pharmaceutical fields is limited due to low bioavailability, poor stability during thermochemical treatments, susceptibility to oxidation, and poor organoleptic characteristics. The aim of this work was to develop a method to stabilize astaxanthin extracted from the microalgae Haematococcus pluvialis (H.p.) and to improve its nutritional and functional properties through nanoencapsulation. Nanoparticles (NPs) were produced by emulsification–solvent evaporation technique starting from H.p. oleoresin using whey proteins concentrate (WPC) as stabilizer. The efficiency of encapsulation was 96%. The particle size (Z-average) was in the range of 80–130 nm and the superficial charge (measured as zeta-potential) was negative (−20 to −30 mV). The stability of the NPs upon resuspension in water was assayed through a panel of stress tests, i.e., extreme pH, UV radiation, Fe3+ exposition, and heating at 65 °C, that always showed a superior performance of encapsulated ASX in comparison to oleoresin, even if NPs tended to precipitate at pH 3.5–5.5. Simulated gastroenteric digestion was conducted to study the release of ASX in physiological conditions, and showed a maximum bioaccessibility of 76%, with 75% ASX converted into the more bioavailable free form. The collected data suggest that NPs might have possible future applications as supplements for human and animal diets.
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15
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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16
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Shakeri M, Razavi SH, Shakeri S. Carvacrol and astaxanthin co-entrapment in beeswax solid lipid nanoparticles as an efficient nano-system with dual antioxidant and anti-biofilm activities. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Lee SY, Abdullah LC, Rahman RA, Abas F, Chong GH. STABILITY AND TOXICITY PROFILE OF SOLUTION ENHANCED DISPERSION BY SUPERCRITICAL FLUIDS (SEDS) FORMULATED Andrographis paniculata EXTRACT. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190362s20180395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - R. A. Rahman
- University Putra Malaysia, Malaysia; University Putra Malaysia, Malaysia
| | - F. Abas
- University Putra Malaysia, Malaysia
| | - G. H. Chong
- University Putra Malaysia, Malaysia; University Putra Malaysia, Malaysia
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18
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Jiang GL, Zhu MJ. Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.055] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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20
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Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions. Molecules 2019; 24:molecules24040727. [PMID: 30781596 PMCID: PMC6412677 DOI: 10.3390/molecules24040727] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Revised: 02/10/2019] [Accepted: 02/12/2019] [Indexed: 11/20/2022] Open
Abstract
Astaxanthin, a natural pigment carotenoid, is well known for its potential benefits to human health. However, its applications in the food industry are limited, due to its poor water-solubility and chemical instability. Six different emulsifiers were used to prepare astaxanthin-loaded emulsions, including whey protein isolate (WPI), polymerized whey protein (PWP), WPI-lecithin, PWP-lecithin, lecithin, and Tween20. The droplet size, zeta potential, storage stability, cytotoxicity, and astaxanthin uptake by Caco-2 cells were all investigated. The results showed that the droplet size of the emulsions ranged from 194 to 287 nm, depending on the type of emulsifier used. The entrapment efficiency of astaxanthin was as high as 90%. The astaxanthin-loaded emulsions showed good physicochemical stability during storage at 4 °C. The emulsifier type had a significant impact on the degradation rate of astaxanthin (p < 0.05). Cellular uptake of astaxanthin encapsulated into the emulsions was significantly higher than free astaxanthin (p < 0.05). Emulsion stabilized with WPI had the highest cellular uptake of astaxanthin (10.0 ± 0.2%), followed, in order, by that with PWP (8.49 ± 0.1%), WPI-lecithin (5.97 ± 0.1%), PWP-lecithin (5.05 ± 0.1%), lecithin (3.37 ± 0.2%), and Tween 20 (2.1 ± 0.1%). Results indicate that the whey protein-based emulsion has a high potential for improving the cellular uptake of astaxanthin.
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21
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Nanoliposomes as Vehicles for Astaxanthin: Characterization, In Vitro Release Evaluation and Structure. Molecules 2018; 23:molecules23112822. [PMID: 30380797 PMCID: PMC6278380 DOI: 10.3390/molecules23112822] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 10/22/2018] [Accepted: 10/25/2018] [Indexed: 12/03/2022] Open
Abstract
Astaxanthin was encapsulated in nanoliposomes by a film dispersion-ultrasonic technique using soybean phosphatidyl choline. The astaxanthin-loaded nanoliposomes displayed advantages in the aspects of high encapsulation efficiency and less particle size with a remarkably homodisperse size distribution. Based on X-ray diffraction and differential scanning calorimetry the analysis, it has been demonstrated that there could be interactions of astaxanthin with the lipid bilayer, resulting in the forming of astaxanthin-loaded nanoliposomes. The thermal gravimetric analysis revealed that the thermal stability of astaxanthin after encapsulation in nanoliposomes was remarkably enhanced as compared to astaxanthin alone. Furthermore, encapsulation could greatly enhance the water dispersibility of astaxanthin. This study also confirmed that encapsulation of astaxanthin in nanoliposomes could be an effective way to supply astaxanthin continuously in the body. The effects of astaxanthin incorporation on structural changes of the liposomal membrane were investigated through steady-state fluorescence measurements. This study revealed that the incorporation of astaxanthin into the lipid bilayer decreased membrane fluidity, but increased micropolarity in the membrane within a certain range of astaxanthin concentrations. Additionally, it indicated that the encapsulation of astaxanthin in the lipid bilayer could be applied to modulate the structural properties of membranes.
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22
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Pessoa LZDS, Duarte JL, Ferreira RMDA, Oliveira AEMDFM, Cruz RAS, Faustino SMM, Carvalho JCT, Fernandes CP, Souto RNP, Araújo RS. Nanosuspension of quercetin: preparation, characterization and effects against Aedes aegypti larvae. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2018. [DOI: 10.1016/j.bjp.2018.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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23
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Song Y, Song L, Yin F, Zhang J, Zhang J, Zhou D, Wang T. Kinetics of Astaxanthin Degradation in Three Types of Antarctic Krill (Euphausia superba
) Oil during Storage. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Yukun Song
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Liang Song
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Fawen Yin
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Jianrun Zhang
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Jing Zhang
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Dayong Zhou
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Tong Wang
- Department of Food Science and Human Nutrition; Iowa State University, 2312 Food Sciences Building; 536 Farm House Lane, Ames Iowa 50011 USA
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24
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Fucoxanthin bioavailability from fucoxanthin-fortified milk: In vivo and in vitro study. Food Chem 2018; 258:79-86. [DOI: 10.1016/j.foodchem.2018.03.047] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Revised: 03/01/2018] [Accepted: 03/12/2018] [Indexed: 12/17/2022]
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25
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Chatzidaki MD, Papadimitriou K, Alexandraki V, Balkiza F, Georgalaki M, Papadimitriou V, Tsakalidou E, Xenakis A. Reverse micelles as nanocarriers of nisin against foodborne pathogens. Food Chem 2018; 255:97-103. [PMID: 29571504 DOI: 10.1016/j.foodchem.2018.02.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 02/07/2018] [Accepted: 02/10/2018] [Indexed: 11/28/2022]
Abstract
Reverse micelles (RMs) as nanocarriers of nisin were optimized for the highest water and bacteriocin content. RMs formulated with either refined olive oil or sunflower oil, distilled monoglycerides, ethanol, and water were effectively designed. Structural characterization of the RMs was assessed using Electron Paramagnetic Resonance Spectroscopy and Small Angle X-ray Scattering in the presence and absence of nisin. No conformational changes occurred in the presence of nisin for the nanocarriers. To assess efficacy of the loaded systems, their antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes was tested in lettuce leaves and minced meat, respectively. Antimicrobial activity was evident in both cases. Interestingly, a synergistic antimicrobial effect was observed in lettuce leaves and to a lesser extent in minced meat between nisin and some of the nanocarriers' constituents (probably ethanol). Our findings suggest complex interactions that take place when RMs are applied in different food matrices.
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Affiliation(s)
- Maria D Chatzidaki
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Konstantinos Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Voula Alexandraki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Fani Balkiza
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece; Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Vassiliki Papadimitriou
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Aristotelis Xenakis
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece.
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26
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Preparation of astaxanthin-loaded liposomes: characterization, storage stability and antioxidant activity. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1437080] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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27
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Shen X, Zhao C, Lu J, Guo M. Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1472-1478. [PMID: 29345928 DOI: 10.1021/acs.jafc.7b05284] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Astaxanthin nanodispersion was prepared using whey protein isolate (WPI) and polymerized whey protein (PWP) through an emulsification-evaporation technique. The physicochemical properties of the astaxanthin nanodispersion were evaluated, and the transport of astaxanthin was assessed using a Caco-2 cell monolayer model. The astaxanthin nanodispersions stabilized by WPI and PWP (2.5%, w/w) had a small particle size (121 ± 4.9 and 80.4 ± 5.9 nm, respectively), negative ζ potential (-19.3 ± 1.5 and -35.0 ± 2.2 mV, respectively), and high encapsulation efficiency (92.1 ± 2.9 and 93.5 ± 2.4%, respectively). Differential scanning calorimetry curves indicated that amorphous astaxanthin existed in both astaxanthin nanodispersions. Whey-protein-stabilized astaxanthin nanodispersion showed resistance to pepsin digestion but readily released astaxanthin after trypsin digestion. The nanodispersions showed no cytotoxicity to Caco-2 cells at a protein concentration below 10 mg/mL. WPI- and PWP-stabilized nanodispersions improved the apparent permeability coefficient (Papp) of Caco-2 cells to astaxanthin by 10.3- and 16.1-fold, respectively. The results indicated that whey-protein-stabilized nanodispersion is a good vehicle to deliver lipophilic bioactive compounds, such as astaxanthin, and to improve their bioavailability.
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Affiliation(s)
- Xue Shen
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
| | - Changhui Zhao
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
| | - Jing Lu
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
| | - Mingruo Guo
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
- Department of Food Science, Northeast Agricultural University , Harbin, Heilongjiang 150030, People's Republic of China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont , 109 Carrigan Drive, 351 Carrigan Wing, Burlington, Vermont 05405, United States
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28
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Shariffa Y, Tan T, Uthumporn U, Abas F, Mirhosseini H, Nehdi I, Wang YH, Tan C. Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization. Food Res Int 2017; 101:165-172. [DOI: 10.1016/j.foodres.2017.09.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 08/18/2017] [Accepted: 09/04/2017] [Indexed: 11/24/2022]
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29
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Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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30
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Khalid N, Shu G, Holland BJ, Kobayashi I, Nakajima M, Barrow CJ. Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin. Food Res Int 2017; 102:364-371. [PMID: 29195960 DOI: 10.1016/j.foodres.2017.06.019] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 06/04/2017] [Accepted: 06/05/2017] [Indexed: 11/15/2022]
Abstract
This study evaluates the effect of modified lecithin (ML) and sodium caseinate (SC) on the formulation, stability and bioaccessibility of astaxanthin (AXT) loaded oil-in-water (O/W) nanoemulsions. These nanoemulsions were formulated using high-pressure homogenization in four passes at 100MPa. The volume mean diameter (d4,3) of nanoemulsions produced by ML and SC were 163±5 and 144±12 nm, respectively. The physiochemical stability of nanoemulsions was recorded at 25°C. The nanoemulsions prepared by ML were stable for 30 minutes against a wide range of pH and heating temperatures (60-120 °C). However, ML-stabilized nanoemulsions showed droplet growth when treated at high NaCl concentrations. In comparison, droplet growth was observed in SC-stabilized nanoemulsions at pH4 and at high temperature treatment. However, SC-stabilized nanoemulsions were stable at high NaCl concentration (500 mM). The SC-stabilized nanoemulsions showed good physical and chemical stability (>70%) after 30 days of storage. The bioaccessibility of AXT in nanoemulsions was significantly higher in ML (33%) than in SC-stabilized nanoemulsions (6%), indicating a strong influence of emulsifier on bioaccessibility. These findings provide valuable information in designing nutritional products such as aqueous based AXT fortified beverages.
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Affiliation(s)
- Nauman Khalid
- Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia; School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Gaofeng Shu
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Brenden J Holland
- Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia
| | - Isao Kobayashi
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Mitsutoshi Nakajima
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Colin J Barrow
- Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia.
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31
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Martínez-Delgado AA, Khandual S, Villanueva–Rodríguez SJ. Chemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation. Food Chem 2017; 225:23-30. [DOI: 10.1016/j.foodchem.2016.11.092] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 11/01/2016] [Accepted: 11/21/2016] [Indexed: 10/20/2022]
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32
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Prameela K, Venkatesh K, Immandi SB, Kasturi APK, Rama Krishna C, Murali Mohan C. Next generation nutraceutical from shrimp waste: The convergence of applications with extraction methods. Food Chem 2017; 237:121-132. [PMID: 28763972 DOI: 10.1016/j.foodchem.2017.05.097] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 05/12/2017] [Accepted: 05/17/2017] [Indexed: 01/22/2023]
Abstract
In recent years considerable progress in health therapy makes a significant improvement in natural nutraceuticals. Shrimp is a valuable natural sea food and is processed by removing head, tail and carapace as waste. The large amounts of waste produced by sea food industries capitulate, recoverable nutraceutical compound astaxanthin. This review emphasizes the chemistry and role of astaxanthin in pigmentation. The study highlights progress in applications and describes the current extraction methods starting with chemical to the best eco-friendly microbial processes. Relevant literature on the methods giving summary of results obtained using each approach has been reviewed and critically discussed. Intense research in advancing extraction methods to enhance productivity and to meet the demands of the consumer was discussed in future challenges. Further, aimed at collating valuable information about applications and recent extraction methodologies will promote a concept of intake of "a nutraceutical a day may keep the doctor away".
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Affiliation(s)
- Kandra Prameela
- Department of Biotechnology, GITAM Institute of Technology, GITAM University, Visakhapatnam 530045, Andhra Pradesh, India.
| | - Kuncham Venkatesh
- Department of Biotechnology, GITAM Institute of Science, GITAM University, Visakhapatnam 530045, Andhra Pradesh, India
| | - Sarat Babu Immandi
- Department of Biotechnology, GITAM Institute of Technology, GITAM University, Visakhapatnam 530045, Andhra Pradesh, India
| | - Ashok Phani Kiran Kasturi
- Department of Biotechnology, GITAM Institute of Science, GITAM University, Visakhapatnam 530045, Andhra Pradesh, India
| | - Ch Rama Krishna
- Department of Environmental Sciences, GITAM Institute of Science, GITAM University, Visakhapatnam 530045, Andhra Pradesh, India
| | - Ch Murali Mohan
- Department of Biotechnology, GITAM Institute of Technology, GITAM University, Visakhapatnam 530045, Andhra Pradesh, India
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33
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Speranza B, Petruzzi L, Bevilacqua A, Gallo M, Campaniello D, Sinigaglia M, Corbo MR. Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives. J Food Sci 2017; 82:1291-1301. [DOI: 10.1111/1750-3841.13727] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/29/2017] [Accepted: 04/03/2017] [Indexed: 01/07/2023]
Affiliation(s)
- Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Mariangela Gallo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
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34
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Anarjan N, Jouyban A. Preparation of lycopene nanodispersions from tomato processing waste: Effects of organic phase composition. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.03.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Li M, Zahi MR, Yuan Q, Tian F, Liang H. Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acid. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400650] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Miaomiao Li
- State key Laboratory of Chemical Resource Engineering; Beijing University of Chemical Technology, Beijing; P. R. China
| | - Mohamed Reda Zahi
- State key Laboratory of Chemical Resource Engineering; Beijing University of Chemical Technology, Beijing; P. R. China
| | - Qipeng Yuan
- State key Laboratory of Chemical Resource Engineering; Beijing University of Chemical Technology, Beijing; P. R. China
| | - Feibao Tian
- State key Laboratory of Chemical Resource Engineering; Beijing University of Chemical Technology, Beijing; P. R. China
| | - Hao Liang
- State key Laboratory of Chemical Resource Engineering; Beijing University of Chemical Technology, Beijing; P. R. China
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Ambati RR, Phang SM, Ravi S, Aswathanarayana RG. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications--a review. Mar Drugs 2014; 12:128-52. [PMID: 24402174 PMCID: PMC3917265 DOI: 10.3390/md12010128] [Citation(s) in RCA: 951] [Impact Index Per Article: 95.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 12/10/2013] [Accepted: 12/11/2013] [Indexed: 12/14/2022] Open
Abstract
There is currently much interest in biological active compounds derived from natural resources, especially compounds that can efficiently act on molecular targets, which are involved in various diseases. Astaxanthin (3,3'-dihydroxy-β, β'-carotene-4,4'-dione) is a xanthophyll carotenoid, contained in Haematococcus pluvialis, Chlorella zofingiensis, Chlorococcum, and Phaffia rhodozyma. It accumulates up to 3.8% on the dry weight basis in H. pluvialis. Our recent published data on astaxanthin extraction, analysis, stability studies, and its biological activities results were added to this review paper. Based on our results and current literature, astaxanthin showed potential biological activity in in vitro and in vivo models. These studies emphasize the influence of astaxanthin and its beneficial effects on the metabolism in animals and humans. Bioavailability of astaxanthin in animals was enhanced after feeding Haematococcus biomass as a source of astaxanthin. Astaxanthin, used as a nutritional supplement, antioxidant and anticancer agent, prevents diabetes, cardiovascular diseases, and neurodegenerative disorders, and also stimulates immunization. Astaxanthin products are used for commercial applications in the dosage forms as tablets, capsules, syrups, oils, soft gels, creams, biomass and granulated powders. Astaxanthin patent applications are available in food, feed and nutraceutical applications. The current review provides up-to-date information on astaxanthin sources, extraction, analysis, stability, biological activities, health benefits and special attention paid to its commercial applications.
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Affiliation(s)
- Ranga Rao Ambati
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur 50603, Malaysia.
| | - Siew Moi Phang
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur 50603, Malaysia.
| | - Sarada Ravi
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur 50603, Malaysia.
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Oehlke K, Adamiuk M, Behsnilian D, Gräf V, Mayer-Miebach E, Walz E, Greiner R. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence. Food Funct 2014; 5:1341-59. [DOI: 10.1039/c3fo60067j] [Citation(s) in RCA: 108] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Bustos-Garza C, Yáñez-Fernández J, Barragán-Huerta BE. Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.061] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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